-Bounty terrine, raspberries jelly, coated dark chocolate:
-Bounty terrine: 2 kg sugar, 1.000g coconuts, 800ml egg white, 200g flour, 6-lime zest & jus.
Mix the sugar coconut and egg white over a bain-marie till hot. Add the flour at the end along with lime, and then diverse the mix in to 1 gastro tray lay down with baking paper and bake at 200 for 9mins, then turn down to 170 and continue to bake for 30 minutes, make sure it it set but not to dark. take out then lay down a gastro tray on the baking paper and push flat releasing all the air, be sure its nice and flat, then cold down.
-Raspberries jelly: 1 kg raspberries pure, 500g sugar lay 50 %, 30g agar-agar, 4 g Citras. Bring to boiling point raspberries pure, sugar lay 50 %, and then finish blinding agar-agar, Citras. only weigh 1.000kg of the gel on to the coconut base.
-Dark chocolate coating: 200g dark chocolate, 200g of butter, 200g of fondant, melt every thing together on a bain-marie, then coat the bounty with a thin layer.
-Peanuts ice cream: 7 liter milk, 3 liter cream, 1,5 kg yokes eggs, 65 g Metil, 1,5 kg sugar, 1,3kg of peanut butter.
In a pot mix the milk, cream, pasteurized yoke eggs, peanut butter, and sugar, then lager to 82 degrees then finish blinding in with the big hand blinder the Metil to smooth consistency, then reserve in to Paco-jet contender, until needed.
-Caramelized peanuts crumble: 2 kg sugar, 2 dl water, 2 kg roasted peanuts (bake at 150 degrees for 15 min).
In a pot bring to caramel stage the sugar and water then mix in the roasted peanuts, then diverse the mix on to baking paper and cold down, when cold blind the mix as a crumble, hen reserve in to plastic contender with silicasec until needed, a la minute dress under the ice cream as show.
-Freeze dry raspberries & passion: As say.
-Passion broken jelly: 1 liter passion fruit pure, 1 liter 50 % sugar lay, 40g of agar-agar, 40g of sugar, 6 gram of citrus.
In a pot bring to boiling point passion fruit pure with the sugar lay then blind in the agar-agar, sugar, citrus, cook at simmering point for a good 5 min wishing at all time then reserve in plastic contender in the fridge until cold down, then finish blinding the jelly to smooth consistency (adding a drop of 50% sugar lay if needed, and reserve in plastic squeeze bottle or vacuum bag until needed, a la minute dress on the plate as 2 dots.
-Pluck citron melisse: As say.
